My name is Ed and I need breakfast. And So this brings us to our first recipe (insert cheers and applaud) here. I am sharing with you a recipe for my all time favorite breakfast. Eggs benedict!
I love eggs benedict, I always have. Over the years I have played around with the ingredients using sausage instead of ham, fried eggs instead of poached and different kinds of flavored hollandaise. I usually like the little concoctions I come up with, I mean hey... as long as it includes some crusty bread type component and some lemon butter sauce type component I am in! But no eggs benedict recipe I've tried come close to this. I actually feel guilty calling this a recipe, because only the sauce truly requires a recipe at all.
I am calling this California Eggs Benedict, it is made with a fairly traditional (but EASY) hollandaise, fried eggs, fresh vegetables and thick cut bacon all on sourdough bread. Mmm, I am cleaning the plate as we speak...
The hollandaise will go together much easier if you get all the ingredients ready ahead of time (but keep the butter cold in the fridge until you need it).
California Eggs Benedict
For the sauce:
3 egg yolks
1/2 cup cold butter in 2-3 chunks
1 lemon juiced
2-4 slices sourdough bread
1 cup wilted spinach
1 large tomato, sliced thick
1 avocado, sliced thick
4 strips of bacon
This first part is done OFF the heat: In a large sauce pan add egg yolks and lemon juice and mix with a wisk. Turn the heat on low and add one of the chunks of cold butter. Continually mix the butter into the egg yolk mixture. The sauce should start to slowly thicken as the butter melts, add the remainder chunks of butter and keep mixing with a whisk until the butter has all melted and the sauce is thick enough to coat the back of a spoon. Taste and add salt, pepper and paprika to taste. Smoked paprika is especially good in this sauce, you can also add some sliced green onions to your hollandaise if that is your kind of thing.
Next you toast your sourdough bread and set aside. Cook your eggs to your liking (over easy for me please) and cook the bacon. Set up an assembly line of the ingredients and stack 'em like THIS: toast, handful of wilted spinach, avocado, tomato, fried egg and bacon. Smother...and I DO mean smother, with your hollandaise. Eat up. Quickly, before I find you and steal your breakfast. Ask my husband, I'll do it. If you're a light eater than this will make 4 servings, it's a lot of stuff piled on toast after all. If you're like us chubby's over here, this will make only 2 servings and then you'll feel guilty and hit the gym for an hour...erh...I mean 25 minutes...
In the photo you will notice some deliciously crispy fried potatoes. Want them?
SIMPLE: boil a few teeny tiny red potatoes. Poke 'em.... are they tender? No? Keep boiling....
Poke 'em again. Are they tender? Yep? Put them in a hot hot pan with some oil...sizzle sizzle. Smash then with a smasher or the back of your spatula, just once. Sizzle sizzle. Flip. Sizzle Sizzle. Salt and pepper.
Stop looking at me like that I am NOT giving you a "recipe" for fried potatoes. C'mon!